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hot for food shows you how to make a vegan chop salad with creamy herb dressing that can be prepared at the beginning of the week for healthy lunches all week long!
We recommend eating entirely plant-based (or mostly plant-based) on the week’s/month’s leading up to your big day to look and feel your best from the inside out!
** makes 4 small salads **
(salad pictured in the video is large and this is enough for 2 large salads)
creamy herb dressing:
1/2 C olive oil (cold pressed)
1/3 C water
2 tbsp apple cider vinegar
1/4 C nutritional yeast
1/4 C hemp hearts
1 tsp fresh dill
1 tsp fresh parsley
1 tsp onion powder
1/4 tsp sea salt
kale:
8-10 C kale, stems removed
1/2 lemon, juiced
pinch sea salt
dressed chickpeas:
1 can chickpeas, rinsed and drained
1/2 lemon, juiced
1 tbsp fresh parsley, chopped
1/4 tsp cayenne
sea salt & pepper to taste
salad components:
1 avocado, diced (use 1/4 of the avocado per salad)
1 1/2 C corn kernals (either 2 left over cobs, cut off, or frozen thawed)
1 C chopped cucumber
1 1/2 C chopped cherry tomatoes
1 1/2 C chopped celery
1 crown broccoli, chopped in florets (approx. 1 1/2 C)
1 green onion, finely chopped
1/2 C nut & seed mix (pumpkin seeds, sunflower seeds, hemp hearts)
1. Combine all the dressing ingredients in a high-powered blender until smooth. Refrigerate until ready to assemble salad.
2. Finely chop kale into ribbons/shreds. Massage with lemon juice
and sea salt with your hands for a few minutes until the kale is softened and wilted.
3. In a bowl combine chickpeas with lemon juice, parsley, cayenne, sea salt & ground pepper to taste until well combined. Refrigerate until ready to assemble the salad.
4. Prepare the rest of your vegetables for the salad. I have made suggestions above, but you can use whatever you prefer. Make sure all the veggies are cut to uniform pieces.
NOTE: You can store all the components separately in the fridge and assemble salads to go every day of the week for lunch/dinner.
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source
Credit: YouTube
